Showing posts with the label Dosa Vareities

Modakkathan Keerai Dosai by Vijaya Venkatesh

Pathiya Samayal contest entry by  Vijaya Venkatesh Ingredients: A small bunch of modakathan keerai Soaked parboiled rice and Urid dal as u do normally for dosas Method: While grinding, add the leaves also. It gives a light green colour to the batter. Allow it to ferment and make dosas as u normally do. This Modakathaan keerai is very useful in preventing Arthritis/Rhuematism

Wheat Adai or Gothumai Adai

Contest Entry posted by Shripriya A Ramakrishnan (SRK) Ingredients: Wheat flour - 1 cup Toor Dhal and Bengal gram dhal - Fistful of each one. Urad dhal - 2 table spoons Raw rice - 2-3 tablespoons Red Chillies - 4 Asafoetida - little Curry leaves - 2-3 strings Coriander leaves - Salt - As needed. Method: 1. Soak the dhals and the rice together for 2 to 3 hours. Add red chillies and asafoetida and grind it coarsely in the mixer grinder. 2. Add the ground mixture to the wheat flour and mix them without forming lumps. If you want a little sour taste, you can add sour buttermilk instead of water while mixing. The batter should be in adai batter consistency. Add the salt. 3. Chop the coriander and leaves and curry leaves finely. Add it to the batter. 4. Pour 1-2 laddles full in the greased tawa and pour a teaspoon of oil around. When done flip it over and cook well the other side too. 5. Have it with your desired chutney/sambhar/molagapodi.

Wheat Oothappam by Uma Sridharan

Wheat based contest entry by Uma Sridharan Ingredients Atta 1 cup Curd 1/2 cup salt to taste soda bi carb a pinch coconut milk 1/2 milk Turmeric powder a pinch Method Mix atta, curd and salt. Pour enough water to make it a thick batter. Prepare the batter without any lumps. Keep it aside for 6 to 8 hours. Now mix coconut milk, soda bicarb and turmeric powder to the batter. mix well. Grease dosaikal or nonstick tava. Pour one big laddle of batter in the tava. sprinkle oil or ghee around oothappam. when it becomes golden brown, Turn side and cook. Serve hot with coconut chutney. Finely chopped onions, carrots or cheese can be used as topping.

Wheat Rava Pesaratru

Contest entry posted by Vijaya Venkatesh Ingredients : Broken Wheat (small one) 1 cup Paasi paruppu or payatham paruppu or Green whole moong 1 cup Green chillies 2, hing- small piece or little powder, curry leaves red chillies 2 ginger 1 small piece Methi leaves 1 small bunch or u can add onion or grated cabbage Soak the dal for 1 hr...if u r using whole green moong soak it for 3 hrs. Soak the broken wheat for half an hour Method: Grind chillies, ginger and salt first and then add moong/dal and grind it to coarse paste adding little water. Once its done, add wheat rawa and just grind it for few min.Remove the ground paste and add hing, curry leaves and add cut methi leaves/cut onions/grated cabbage. Keep aside for 1/2 an hour. Heat a tawa and spread the paste just like dosas ..coconut chutney or mint and dhaniya chutney or milagai podi will be a good side dish.

Neer Dosa - Delicious evening tiffin

Neer Dosa or Neer Dosai is a dish originated in the Manglore and Udupi region of Karnataka. It makes a great everning snack and is also quite filling. The best thing about this dosai is that it is very thin in texture but quite soft.  Ingredients: Raw Rice - 1 cup Coconut grated - 1/2 cup Oil for adding to the dosa - 1/4 cup Salt to taste Method: Soak the rice for 2 hours and grind it along with coconut to a thin batter. Add the salt and mix well. Let the mixture set for about 1/2 an hour. Heat tawa and spread the batter thinly. The dosas have to be very very thin. Turn to the next side and leave it just for 1/2 a minute. Turn to the first side and fold it into 4.

Peserat Dosai - Moong dal dosai

This is an Andhra style Adai dosai that is made specially with moong dal. Ingredients: Moong Dal - 3 cups Boiled Rice - 1 cup Red Chilly - 6 nos Peserattu Batter Green Chilly - 2 nos Salt to taste Curry Leaves - 1/2 cup Coriander leaves - 1/2 cup Asafodeita - 1 inch piece Method: Wash and soak the dal and rice for about 2 hours. Grind it along with the other ingredients to a fine batter. Heat a tawa and pour the batter just like dosa and spread it evenly. When one side is crisp, turn it to the other side. Cook for about a minute. Transfer to a serving plate and serve with mint chutney, sweet mango pickle, mor kuzhambu or honey.

Nine grains dosa

Ingredients: Green Moong Dal - 1/2 cup Black Urad Dal - 1/2 cup Channa Dal - 1/2 cup Boiled Rice - 1/2 cup Raw Rice - 1/2 cup Thuvar Dal - 1/2 cup Horse Gram - 1/2 cup Soya bean - 1/2 cup Corn - 1/2 cup Green Chillies - 6 to 8 nos Red Chillies - 8 to 10 nos Grated coconut - 1/4 cup Asafodeita - 1 tbsp Curry leaves - 1/2 cup Coriander leaves - 1/2 cup Mint leaves - 1/4 cup Ginger - 1 inch piece salt to taste Oil Method: Wash and soak all the dals for about 6 to 8 hours. Grind all the dals along with grated coconut, green chillies, red chillies, ginger, curry leaves, salt, asafodeita and mint leaves coarsely. Chop the coriander leaves finely and add it to the grind batter. Heat a tawa and when hot reduce the flame to medium and spread the batter to a thin dosa.Sprinkle oil on the sides. When one side turns golden brown, turn to the other side and cook it for a minute. Can be served without any side dish or can be served with coconut chutney.

Adai| Adai Dosai| 3 Gram Dosa - A recipe for all times

Adai or Adai Dosai, is one of the most favourite recipe in our house hold. It can be made soft, it can be made crispy, add it with coconut, can be had without any side dish. Most favourite dish of my brother and my daughter, I make this dish whenever my brother and his family come to visit us even though I had made it just the previous day. My daughter likes it much better with Jaggery Ingredients to make Adai: Raw Rice - 1 cup Boiled Rice - 1 cup Bengal Gram - 1 cup Urad Dal - 1 cup Thuvar Dal - 1 cup Green Chillies - 2 nos Red Chillies - 6 nos Curry Leaves - 1/2 cup Coriander Leaves - 1/2 cup Hing - 2 to 4 pinches Salt to taste Oil - to use to cook (1/4 cup) How to make Adai Batter: Soak all the dals and both the rice together after washing them thoroughly. Let them soak for about 4 hours. Grind them in a mixie coarsely along with green chillies,  red chillies, coriander leaves, curry leaves, hing and salt. How to make Adai: Heat a tawa and when hot simmer the fl

Spicy Til Milagaipodi Recipe: The Perfect Side Dish for Idly and Dosai

If you're looking for the perfect accompaniment to your Idly or Dosai, this Milagaipodi recipe is the answer. With the right balance of flavors, it adds an irresistible touch to your meals. Follow this step-by-step guide to create a delicious, less spicy Milagaipodi, just like my Mom's. Ingredients: 1 cup Urad dal 1 cup Channa dal 1 1/2 cups round red chillies (or 2 cups long red chillies ) 1 small piece of solid Hing (Asafoetida) Salt to taste (Rock salt preferred for better taste) 1/2 cup black sesame seeds (Til/Ellu) Instructions: Fry the Ingredients : Start by frying each ingredient separately until they are golden brown. This helps to enhance the flavor and aroma. Fry the Urad dal until golden brown. Fry the Channa dal until golden brown. Fry the red chillies until they are crisp. Fry the piece of solid Hing until it becomes aromatic. Prepare the Sesame Seeds : Soak the black sesame seeds (Til/Ellu) in water for 30 minutes. After soaking, dry them thoroughly to ensure no